Soft Gingersnap Cookies

These are simply DELICIOUS!!!  The girls and I got this recipe out of our Graham Family Cookbook years ago and have been baking them ever since.

2 cups flour

1 tablespoon ginger

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt
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3/4 cup solid Crisco or other vegetable shortening

1 cup granulated sugar
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1 egg

1/4 cup molasses


Preheat oven to 350 degrees.  Grease cookie sheet(s)

Combine flour, ginger, soda, cinnamon and salt together in a large mixing bowl.  Mix well.

In a small mixing bowl, cream the shortening until soft.  Add the sugar.  Cream until fluffy.

Beat in the egg and molasses and blend well.

Add the molasses/shortening mixture to the dry ingredient mixture.  Beat until thoroughly blended.

Form into small 1 teaspoon balls.

Roll each ball in granulated sugar.

Place on cookie sheet leaving room for the cookies to spread out during the baking process.

Bake for 12-15 minutes or until the tops are slightly rounded, crackled and lightly browned.  They should still be soft when you bring them out of the oven.

Cool.  Store in an airtight container.

VLE-B